Szechuan Chile Butter Shrimp

• 總時間: 15 minutes

食材

1/2 cup unsalted butter, softened

2 tablespoons chile crisp

1 tablespoon (1/2 ounce) bourbon

1 tablespoon pure maple syrup or light brown sugar

1 teaspoon grated lemon zest

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

2 garlic cloves, peeled

12 ounces large (20- to 30-count) unpeeled head-on shrimp, deveined

1 teaspoon kosher salt

1/4 teaspoon black pepper

2 tablespoons extra-virgin olive oil

2 garlic cloves, finely chopped (about 2 teaspoons)

1 teaspoon grated lemon zest plus 1 tablespoon fresh lemon juice

Flaky sea salt, to taste

步驟

Make the Szechuan chile–bourbon butter: Process butter, chile crisp, bourbon, maple syrup, lemon zest, kosher salt, black pepper, and garlic in a food processor until well combined and garlic is minced, about 30 seconds, stopping to scrape down sides of bowl as needed. Transfer to a small bowl, and set aside.

Make the shrimp: Toss together shrimp, kosher salt, and black pepper in a medium bowl until evenly coated. Heat a large skillet over medium-high; add oil, and swirl to coat skillet. Add shrimp in a single layer; cook, undisturbed, until bottom sides turn pink-orange with golden-brown spots, about 1 minute. Flip shrimp, and cook for 30 seconds.

Add garlic and 6 tablespoons Szechuan chile–bourbon butter, or more if desired. (Reserve remaining butter for another use.) Cook, shaking and tossing occasionally to disperse melted butter, until shrimp are cooked through and evenly coated in butter, about 30 seconds. Remove from heat. Stir in lemon zest and juice. Season to taste with flaky sea salt, and serve immediately.

營養

• 卡路里: 817 kcal
• 總脂肪: 63 g
• 飽和脂肪: 31 g
• 不飽和脂肪: 0 g
• 膽固醇: 481 mg
• 鈉: 2697 mg
• 總碳水化合物: 13 g
• 膳食纖維: 1 g
• 總糖: 7 g
• 蛋白質: 40 g